Cambodian Chicken Samlá Curry



I’m very excited about my trip to Cambodia in December, so much so, that I’ve already started to look at what I’m going to be eating when I’m there. This is a lovely delicate curry which is their most popular dish. The original recipe didn’t contain any heat so I added a little chilli powder to make it more memorable.


1 kg chicken thighs
1/2 cup fresh ginger (thinly sliced)
1/4 cup fresh lemongrass (chopped)
1 teaspoon chilli powder
1 1/2 tablespoons fish sauce
1 tablespoon white wine vinegar
1 teaspoon grated lime zest
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
5 garlic cloves (chopped)
2 shallots (roughly chopped)
4 tablespoons peanut oil
1 cup chicken stock
1 cup coconut milk
1 teaspoon sugar
1 tablespoon fresh lime juice

In a food processor or with a hand blender, blend the ginger, lemon grass, chilli powder, fish sauce, vinegar, lime zest, salt, pepper and turmeric into a smooth paste.
Heat a large pan or wok over a medium heat and fry the paste for 2-3 minutes. Add the chicken and stir continuously for 4-5 minutes. Add the stock, sugar and coconut milk. Bring to the boil, reduce the heat to low and simmer gently for 45 minutes until the chicken is tender. Remove from heat.

Serve with steamed rice.

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